Crispy Orange Chicken Bites

The smell of orange zest hitting hot sauce still takes me back to my first tiny apartment kitchen, where I burned through three batches trying to get that glossy coating just right. My roommate kept poking her head in, asking if we were having dessert for dinner, until finally that fourth batch came out perfect and she immediately cancelled her takeout plans.

Last winter my brother claimed he could eat this weekly, so I started making double batches and freezing portions. Now he texts me from college whenever he reheats some, complaining that the whole floor smells like oranges and everyone wants in on whatever he is eating.

Ingredients

• 600 g boneless skinless chicken thighs: Thighs stay juicy better than breast meat and handle the fry without drying out
• 2 large eggs: Room temperature eggs create the best adhesive for your coating
• 60 g cornstarch: This is what gives you that restaurant style crunch that lasts even after saucing
• 60 g all-purpose flour: Combined with cornstarch you get the perfect crispy exterior texture
• 1/2 tsp salt and 1/2 tsp black pepper: Season your flour mixture or the chicken will taste bland under all that sauce
• Vegetable oil for frying: You want enough oil that the chicken floats freely while cooking
• 180 ml fresh orange juice: Fresh squeezed makes a noticeable difference over carton juice
• 2 tbsp orange zest: This packs the real orange punch that juice alone cannot provide
• 60 ml soy sauce: The salty backbone that balances all that sweetness
• 60 g granulated sugar: Do not reduce this or your sauce will not thicken properly
• 2 tbsp rice vinegar: Adds the tang that cuts through the sugar
• 1 tbsp hoisin sauce: This secret ingredient gives you that depth takeout places have
• 2 garlic cloves minced and 1 tsp fresh ginger grated: Fresh aromatics are non negotiable here
• 1/2 tsp crushed red pepper flakes: Leave this out if you want mild but that little kick wakes everything up
• 1 tbsp cornstarch mixed with 2 tbsp water: Mix this right before adding or it will separate on you
• 2 spring onions and 1 tsp toasted sesame seeds: These make it look like you ordered in but better

Instructions

Prep your coating station:

Whisk your eggs in one bowl and mix cornstarch flour salt and pepper in another. Dip each piece of chicken into egg then press it into the flour mixture until fully coated and shake off any excess.

Fry until golden:

Heat about 4 cm of oil to 175°C and fry chicken in batches for 4 to 5 minutes turning until golden. Drain on paper towels and resist the urge to stack them or they will lose crunch.

Build the sauce base:

Combine orange juice zest soy sauce sugar vinegar hoisin garlic ginger and pepper flakes in a saucepan. Bring to a simmer over medium heat stirring until sugar dissolves completely.

Thicken to glossy perfection:

Stir in your cornstarch slurry and cook 1 to 2 minutes until the sauce coats the back of a spoon and looks shiny. Remove from heat immediately or it will get too thick.

Bring it all together:

Add chicken to the sauce and toss gently to coat every piece. Cook 2 more minutes just to heat through then serve right away.

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My neighbor started knocking on my door whenever she smelled the oranges frying, so now we have an unspoken agreement that I make extra whenever she has had a rough week at work.

Getting The Crispiest Chicken

Let your coated chicken sit for about 10 minutes before frying. This little wait time lets the coating set so it does not fall off in the hot oil. I learned this after watching half my coating end up at the bottom of the pan the first few times I made this.

Making It Lighter

You can bake the chicken at 220°C for 20 to 25 minutes instead of frying. The texture will not be quite the same but you still get that orange sauce flavor everyone loves. I do this on weeknights when I want the taste without the cleanup.

Serving It Like A Pro

Steamed jasmine rice is the classic pairing but fried rice works beautifully too. The sauce clings to every grain and makes the rice taste like it came from a restaurant.

• Have your rice cooked before you start the chicken
• Cook some broccoli or bell peppers in the sauce after removing the chicken
• Serve immediately while the chicken still has that crunch

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There is something so satisfying about pulling this together in under an hour and watching people reach for seconds.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Breast meat works but tends to dry out faster. Thighs stay juicier during frying and coating. If using breasts, reduce cooking time by 1-2 minutes to prevent tough texture.

→ How do I store leftovers?

Keep in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore crispiness. Microwaving makes the coating soggy.

→ Can I make the sauce ahead?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Reheat gently before tossing with fried chicken. Add a splash of water if too thick.

→ What can I substitute for hoisin sauce?

Mix equal parts soy sauce, peanut butter, and a touch of honey or molasses. This mimics hoisin's sweet-savory depth reasonably well in a pinch.

→ Is baking as good as frying?

Baking yields lighter results with less oil but won't achieve the same crunch. For baked version, coat chicken generously with cooking spray and flip halfway through cooking.